My grandmother's recipe for a gently spicy sheet cake, made with freshly grated zucchini.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Prep time: 15 minutes. Cook time: 45 minutes
INGREDIENTS Cake:
2 cups flour
2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional, my addition)
2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
METHOD
1. Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan).
2. In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
3. In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.
4. Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.) 5. To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
Yield: Makes about 20 pieces.
Layered Citrus Dessert . Ingredients 1 can (14 oz.) sweetened condensed milk 1 can (12 oz.) evaporated milk Zest of 1 large lemon 7 Tbsp. fresh lemon juice 12 Honey Grahams (Graham crackers), broken in half (24 squares) 1 cup thawed COOL WHIP Whipped Topping
Directions
Combine the two milks in small bowl. Add lemon juice, 1 Tbsp. at a time, whisking after each addition until well blended. (Mixture will become thick.) Stir in zest.
Arrange 6 graham squares on bottom of 9x5-inch loaf pan, trimming if necessary to make snug fit; cover with 1 cup milk mixture, spreading to completely cover grahams. Repeat layers twice. Cover with remaining grahams.
Refrigerate overnight. Unmold onto plate just before serving. Spread COOL WHIP over top of dessert.
Melt-in-your-mouth Chocolate Chip Cookies
Ingredients:
1 cup softened butter
1/2 cup white sugar
1 cup brown sugar
2 eggs beaten
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips
1/2 cup grated chocolate (shavings)
Directions:
Preheat over to 350 degrees
Sift together dry ingredients into a bowl
With an electrical mixer, beat together butter and sugars until smooth and creamy.
Add in eggs, one at a time mixing after each addition.
Add in vanilla extracts and chocolate shavings
Mix in dry ingredients a little at a time until mixture is smooth
Add in chocolate chips
Spoon mixture onto greased and floured baking sheets (each spoonful should be the size of a table spoon)
Bake for 5-8 min or until the edges turn golden brown. Do not let the cookies brown on top or they will harden.
Let cool in the baking sheets for a few minutes before removing.
Grandma’s Zucchini Cake
My grandmother's recipe for a gently spicy sheet cake, made with freshly grated zucchini.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Prep time: 15 minutes. Cook time: 45 minutes
INGREDIENTS
Cake:
2 cups flour
2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional, my addition)
2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
METHOD
1. Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan).
2. In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
3. In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.
4. Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.) 5. To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
Yield: Makes about 20 pieces.
Simply Recipes http://www.simplyrecipes.com
Layered Citrus Dessert
.
Ingredients
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
Zest of 1 large lemon
7 Tbsp. fresh lemon juice
12 Honey Grahams (Graham crackers), broken in half (24 squares)
1 cup thawed COOL WHIP Whipped Topping
Directions
Melt-in-your-mouth Chocolate Chip Cookies
Ingredients:1 cup softened butter
1/2 cup white sugar
1 cup brown sugar
2 eggs beaten
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips
1/2 cup grated chocolate (shavings)
Directions:
(Lucy's)Lemon Bars